These cookies from Sugar & Charm are one of my new favorite cookies, quite possibly my favorite that doesn't require chilling. (Although, you certainly can chill the dough and bake at your convenience.) It's a peanut butter cookie base loaded with heath, chocolate, more chocolate and more peanut butter. Amazing straight from the oven, although gooey, and still delicious the next day. (I can't vouch beyond that because they were gone by then.)
Loaded Peanut Butter Cookies
1/2 cup soft, creamy peanut butter
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup dark brown sugar
1/2 tsp. baking soda
1 large egg
1 cup flour
1/2 tsp. vanilla
3/4 tsp. salt
1 cup semi-sweet chocolate chunks
1 cup dark chocolate chunks
1 cup peanut butter chips
1 1/2 cup Heath Bar chips
Preheat the oven to 350°F. In an electric mixer, beat the butter, peanut butter and both sugars on high until smooth. Add the egg, vanilla, salt and baking soda. Continue to beat on medium.
Add in the flour, and beat just until incorporated. Fold in the chocolate chunks, peanut butter chips and Heath Bar chips.
Scoop ice cream size cookie balls onto prepared baking sheets lined with silipats or parchment paper. Bake for 7 to 10 minutes until the tops are just golden brown.
Cool for 5 to 10 minutes until they've set enough to be transferred to a wire rack to cool completely. Or put them on a plate and eat their delicious gooey warmness.